"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken in Potato Baskets Recipe

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This recipe for Chicken in Potato Baskets, by , is from The Schewe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diana Walsh
Added: Sunday, January 1, 2006


4 1/2 cup frozen shredded hash brown potatoes, thawed
6 tbsp butter or oleo, melted
1 1/2 tsp salt
1/4 tsp pepper

1/2 c chopped onion
1/4 c butter or oleo
1/4 c flour
2 tsp chicken bouillion granules
1 tsp Worcestershire sauce
1/2 tsp dried basil
2 c milk
3 c cubed cooked chicken
1 c frozen peas, thawed

In bowl, combine potatoes, butter, salt and pepper. Press into six greased 10oz custard cups and set aside. In a pan, saute onion in butter. Add flour, bouillion, Worcestershire sauce and basil.
Stir in milk. Bring to a boil, cook and stir for 2 minutes or until thick. Add chicken and peas. Spoon into prepared crusts. Bake, uncovered at 375 for 30-35 minutes or until crust is golden brown.

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